|100% Nebbiolo from Serracapelli cru
|330 m a.s.l.
|Calcareous – clayey
|Harvest takes place at the beginning of September in two phases by selecting the lower part, in addition to the wings of the bunch for 10kg cases.
|Gentle pressing at 0.8 bar. Fermentation in temperature controlled stainless steel tanks. Secondary fermentation takes place in the bottle following the traditional method.
|Up to 50 months on the lees following secondary fermentation in the bottle.
|Bread crust, toast, stone fruit.
|Rich, round, and fruity.
|10 years – if stored correctly at 10° C
|Seafood, soft and hard cheese, chicken, risotto